Recipe(tried): Red chile (Enchilada) sauce

This is a good basic sauce. Use pure ground red chile powder, not chili powder sold in the spice section that has lots of additives. The best is New Mexico chile powder. Or buy the dried chiles and toast and grind your own. Options include sauteing a medium onion in the shortening before adding the flour. When making chicken enchiladas, I sometimes stir in some sour cream when the sauce is finished and cool.

Basic Red chile Sauce

2 tablespoons shortening or bacon drippings
2 tablespoons flour
1/2 cup Red Chile Powder (up to 3/4 cup if desired)
2 cups beef boullion, water or chicken broth
3/4 teaspoon salt
1 clove garlic, crushed
1/2 teaspoon ground mexican oregano
1/2 teaspoon ground cumin

Heat shortening in a medium saucepan on medium-low heat.
Stir in flour and cook, stirring, for 1 minute until lightly browned.
Add chile powder and cook, stirring, for an additional minute.
Gradually add the liquid and stir or whisk, making sure that no lumps form.
Add seasonings to sauce and simmer at low heat for 30 minutes.

Yield: 2 cups